STUFFED EGGPLANT PICKLE IN OLIVE OIL (makdous)

Makdous (Arabic: المكدوس‎ or sometimes المقدوس) are oil cured eggplants. From Syria and Lebanon, they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.
MAKDOUS or Macdoos an Eggplant Delicacy Is a stuffed eggplant that is marinated in extra virgin olive oil. Stuffed eggplant with walnut, herbs and spices. It can be considered a pickle but there is no vinegar in the recipe. This is widely served as an appetizer mezza on most Middle Eastern tables, widely found at wedding receptions and simple enough to make that can be made for any occasion. Marinating eggplant is not difficult to at all. For more eggplant recipe or other pickled vegetables recipes, check out the site.

STUFFED EGGPLANT PICKLE IN OLIVE OIL (makdous)
2 pounds Small eggplants (2-4 inches long)
Salt
1C Walnuts-finely chopped
1 Small red chili/ cayenne-finely chopped
4-6 Cloves garlic-crushed
Sunflower/ Canola oil
How to prepare:
Poach eggplants in boiling water until softened around 15-20 minutes.
Remove, drain and allow cooling. Mixed the walnuts with the chili and garlic and add salt, keep aside.
Cut/slice eggplants lengthwise down the middle of each the eggplants, but not right through, leaving the ends so as pocket. Stuff the eggplants with little walnuts mixture.Put the eggplants in the colander over a bowl, with a plate and weigh on top. Leave overnight/ 24 hours in room temperature for water to drain. Transfer carefully to the jar and cover with oil. They should be ready in 2 weeks or until rich the flavor develops and keeps for a few months in room temperature.
Note:- Makdous like BELACAN in evry Syrian house..hahhahaha